Description
A wholesome and comforting Healthy Turkey Shepherd’s Pie made with lean ground turkey, vibrant vegetables, and a homemade savory gravy, all topped with creamy, lighter mashed potatoes using Greek yogurt. This nutritious twist on a classic dish is perfect for family dinners and balanced eating.
Ingredients
Scale
Mashed Potato and Cauliflower Topping
- 1 1/2 lbs Yukon gold potatoes, peeled and cut into 2-inch cubes
- 1 large head cauliflower, cut into florets
- 1/4 cup plain Greek yogurt
- 1/2 cup milk
- 1/4 cup lower sodium chicken broth
- 2 Tbsp butter
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Turkey Filling
- 2 Tbsp olive oil, divided
- 1 lb ground turkey
- 1 cup onion, chopped
- 2 carrots, peeled and diced small
- 2 ribs celery, diced small
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp gluten-free flour
- 1 Tbsp tomato paste
- 1 cup chicken broth
- 1 Tbsp Worcestershire sauce
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 1/2 cup frozen corn
- 1/2 cup frozen peas
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the shepherd’s pie.
- Cook Potatoes and Cauliflower: In a large pot, add the peeled and cubed Yukon gold potatoes and cauliflower florets. Cover with water and bring to a boil. Cook until both are tender, about 15-20 minutes. Drain well.
- Make Mashed Topping: In the pot with drained potatoes and cauliflower, add plain Greek yogurt, milk, lower sodium chicken broth, butter, garlic powder, salt, and black pepper. Mash until smooth and set aside.
- Prepare Turkey Filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned and cooked through, breaking it apart as it cooks. Remove turkey and set aside.
- Sauté Vegetables: In the same skillet, add remaining 1 tablespoon olive oil. Sauté chopped onions, carrots, and celery until soft, about 5-7 minutes. Add minced garlic and cook another 1 minute until fragrant.
- Create Sauce Base: Stir in salt, black pepper, gluten-free flour, and tomato paste into the vegetables. Cook for 1-2 minutes to eliminate raw flour taste.
- Add Liquid and Seasoning: Gradually stir in chicken broth and Worcestershire sauce, mixing well to form a gravy. Add chopped fresh thyme and rosemary. Allow the mixture to simmer until it thickens slightly, about 5 minutes.
- Combine Turkey and Vegetables: Return browned turkey to the skillet and add frozen corn and peas. Stir well to combine and heat through for a couple of minutes. Remove from heat.
- Assemble Shepherd’s Pie: Transfer the turkey and vegetable mixture into a baking dish. Evenly spread the mashed potato and cauliflower topping over the filling, smoothing the surface.
- Bake: Place the dish in the preheated oven and bake uncovered for 25-30 minutes, until the top is slightly golden and the filling is bubbly.
- Serve: Let the shepherd’s pie cool for a few minutes before serving. Enjoy your wholesome, healthy meal!
Notes
- This recipe offers a lighter twist on traditional shepherd’s pie by using Greek yogurt in the mashed topping, reducing fat while maintaining creaminess.
- Using lean ground turkey keeps the protein content high and calories moderate.
- Fresh herbs like thyme and rosemary enhance the savory depth of the filling.
- Feel free to substitute vegetables based on preference or seasonality.
- To make this recipe gluten-free, be sure to use gluten-free flour.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 354 kcal
- Sugar: 6 g
- Sodium: 569.2 mg
- Fat: 15 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: approx. 8.3 g
- Trans Fat: 0 g
- Carbohydrates: 35.9 g
- Fiber: 7.1 g
- Protein: 22 g
- Cholesterol: 62.3 mg
